In Partnership With Aldi. #ad
What's hand pie? A fancy word for a pasty. We picked up everything for these perfect pastries at Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180°C.
Step 2.
Peel the butternut squash and dice into 2cm cubes. Place in a roasting tin with the ground cumin and cinnamon. Drizzle with olive oil, season with salt and pepper and toss to coat.
Step 3.
Slice the top of the garlic bulb. Nestle the bulb into the butternut squash and drizzle with olive oil.
Step 4.
Roast for 40 mins, or until the butternut and garlic are tender. Squeeze the garlic into the butternut and mash it all together. Leave to cool.
Step 5.
Crumble in the feta and pick the thyme and add them, too. Mix to combine. Divide the puff pastry sheet into 4. Fill with a few spoonfuls each. Place another sheet of puff pastry on top to cover, press down then cut and seal the sides with a fork.
Step 6.
Brush with egg wash then bake for 15 mins or until nice and golden.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Butternut Squash
Ground Cumin
Ground Cinnamon
Garlic
Feta
Thyme
Puff Pastry
Egg
Salt
Black Pepper
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Butternut Squash
Ground Cumin
Ground Cinnamon
Garlic
Feta
Thyme
Puff Pastry
Egg
Salt
Black Pepper
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180°C.
Step 2.
Peel the butternut squash and dice into 2cm cubes. Place in a roasting tin with the ground cumin and cinnamon. Drizzle with olive oil, season with salt and pepper and toss to coat.
Step 3.
Slice the top of the garlic bulb. Nestle the bulb into the butternut squash and drizzle with olive oil.
Step 4.
Roast for 40 mins, or until the butternut and garlic are tender. Squeeze the garlic into the butternut and mash it all together. Leave to cool.
Step 5.
Crumble in the feta and pick the thyme and add them, too. Mix to combine. Divide the puff pastry sheet into 4. Fill with a few spoonfuls each. Place another sheet of puff pastry on top to cover, press down then cut and seal the sides with a fork.
Step 6.
Brush with egg wash then bake for 15 mins or until nice and golden.
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